Practical Way to Producing Tasty Natsumikan Tangerine Marmalade
Hoping to dine Natsumikan Tangerine Marmalade a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with clear instructions on cooking a Natsumikan Tangerine Marmalade like a famous chef made.
We hope you got insight from reading it, now let's go back to natsumikan tangerine marmalade recipe. You can cook natsumikan tangerine marmalade using 3 ingredients and 8 steps. Here is how you achieve it.
To make an unforgettable Natsumikan Tangerine Marmalade, here are the components needed:
- Prepare 5 of Natsumikan.
- You need 1 of half of the weight of the pulp and peel combined Granulated sugar.
- Provide 1 of Kirschwasser or white wine.
After readying the components, now you are ready to prepare your tasty Natsumikan Tangerine Marmalade by following the instructions below:
- Wash the natsumikan well and remove any residue..
- Separate the pulp and peel. Don't worry even if the seeds are still in the pulp. Boil the peel in hot water for 3-5 minutes..
- Squeeze excess water from the peel and julienne. If you find the amount of peel to be too much, decrease the amount..
- In a pot, add the pulp, the peel, and granulated sugar and simmer over medium heat..
- If the scum bothers you, skim it off the top. Turn the heat down to low and simmer while taking the seeds out..
- Adjust the sweetness, and add Kirschwasser at the end..
- Sterilize and dry the jar before pouring in the marmalade for storage..
- This time the tangerine pulp weighed 760 g and the peel weighed 270 g, so I used 520 g of sugar..
Recipe : Natsumikan Tangerine Marmalade
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